Description
A delicious roasted vegetable side dish
Ingredients
Scale
- approximately 1 pound Yukon gold potatoes, cut into 1-inch wedges
- 1 large red bell pepper, cut into 2-inch pieces
- 1 medium zucchini, cut into thick slices
- 8 oz. white mushrooms, halved
- olive oil
- salt
- pepper
- rosemary
- thyme
Instructions
- Preheat oven to 425 degrees. Place prepared veggies in large baking dish. Drizzle with olive oil. Sprinkle with sea salt, freshly ground black pepper, and dried spices of your choice. (Today I used rosemary and thyme) Roast in the oven, uncovered, for 40-50 minutes, until vegetables are browned and vegetables are tender. (Check the potatoes as those take the longest to cook) You can roast just about any vegetable, so be creative with your choices and combinations.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 9g
- Sodium: 649mg
- Fat: 3g
- Carbohydrates: 66g
- Protein: 9g